USA: Meatloaf Recipe

The meatloaf has European origins; minced meat loaves were cooked already in the 5th century, and were mentioned in the famous Roman cookery collection “Apicius”.[2] Meatloaf is a traditional German, Belgian and Dutch dish, and it is a cousin to the Italian meatball. American meatloaf[3] has its origins in scrapple, a mixture of ground pork and cornmeal served by German-Americans in Pennsylvania since Colonial times.[3] However, meatloaf in the contemporary American sense did not appear in cookbooks until the late 19th century.- Wikepedia.  

Recipe below by MCCN Host Carla Crudup.

INGREDIENTS

1 tablespoon olive oil

1 cup onion, chopped

½ cup green bell pepper, chopped

3 cloves garlic, finely chopped

11/2 lbs. lean ground beef

1/3 cup dried breadcrumbs

2 teaspoons dried italian seasoning

2 tablespoon ketchup

1 teaspoon salt

½ teaspoon black pepper

½ teaspoon cayenne pepper (optional)

1 tablespoon worcestershire sauce

1 egg

¼ cup grated cheese* (optional)

cooking spray

Sauce

½ cup ketchup

1 tablespoon brown sugar

1 teaspoon mustard

DIRECTIONS

Preheat oven to 350 degrees. In a large skillet, heat olive oil over medium-high heat.  Add onion, bell pepper and garlic and sauté for 2 minutes. Let cool.

In a large bowl combine, ground beef, onions, bell pepper, garlic and remaining ingredients and mix well. Transfer to 9 x 5 loaf pan coated with cooking spray.

Bake for approximately 45 minutes. In a small bowl mix sauce ingredients together.  Add sauce over meat and continue to

bake for an additional 5 minutes.  Remove from oven and let stand for 10 minutes.

*Feel free to use any type of cheese you like. As a suggestion, sharp cheddar, parmesan, romano and smoked cheeses work quite well with this meat loaf recipe.  Since Chef Jay invited me to his home and we are both passionate about european foods and cooking as well, I decided to use one of my favorites, the manchego cheese.  Manchego cheese is a spanish cheese made in the La Mancha region of Spain from the whole milk of sheep. The cheese is firm in texture, well developed and has a lovely distinctive flavor. It’s great to eat and pairs very well with a robust red wine or sherry.

Article and recipes Copyright © 2006 Carla Crudup. All Rights Reserved.
Watch Carla Make Meatloaf: 

Watch Carla in the Kitchen Making Meatloaf

Visit Carla’s website:  http://www.carlacrudup.com/

How to Make Meatoaf by Carla Crudup

Carla Crudup grew up in a home infused with the passion for the culinary arts. Under the tutelage of two master chefs — namely, her mother and father — Carla was only 13 years old when she graduated from baking cookies and fruitcakes to preparing lobster and prime rib repasts for family and friends. As a Recipe Developer, Carla has an expertise in creating recipes and has done so for her award winning food column, major food manufacturers (Lender’s Bagels) and national grocery retail chains (Wild Oats which was purchased by Whole Foods market).  Read More About Carla Crudup.